Egg, Arugula, and Provolone Sandwich

Don’t fly the coop without some protein. Fuel up with this supercharged egg and cheese.

Ingredients

1 ciabatta roll, halved

2 tablespoons olive oil

2 large eggs

Kosher salt

black pepper

1½ ounces sliced aged provolone

2 tablespoons Greek yogurt

1 cup arugula

Nutritional Information

Calories 780

Fat 52

Sat fat 16g

Cholesterol 405mg

Sodium 1050mg

Protein 33g

Carbohydrate 42g

Sugar 2g

Fiber 1g

Iron 5mg

Calcium 450g

Calories 780

Fat 52

Sat fat 16g

Cholesterol 405mg

Sodium 1050mg

Protein 33g

Carbohydrate 42g

Sugar 2g

Fiber 1g

Iron 5mg

Calcium 450g

How to Make It

Step 1

Heat toaster oven to 400° F. Drizzle the roll with 1 tablespoon of the oil. Toast until golden brown, 4 to 6 minutes. (Or toast in a regular toaster and drizzle with 1 tablespoon of the oil afterward.)

Step 2

Meanwhile, heat the remaining tablespoon of oil in a small nonstick skillet over medium heat. Add the eggs and season with a pinch each salt and pepper. Cook until the whites are just set, 3 to 4 minutes. Top with the cheese, cover the skillet, and cook on low heat until the cheese melts, 2 to 3 minutes.

Step 3

Stack the yogurt, eggs, arugula, and a drizzle of the hot sauce between the roll.